carrots Archives

Asian recipes

Braciole (rolled beef) with pomodoro sauce

1 hour 40 minutes

Grain recipes

Mushroom ragù with no-stir baked polenta

1 hour 10 minutes

Butternut recipes

The Lazy Makoti’s sticky ribs, chakalaka and plaited corn

40 minutes

Carrot recipes

Shaved baby root veggie salad with tahini dressing and carrot top pesto

Salad recipes

Chicken schnitzel salad with creamy jalapeño dressing

20 minutes

Christmas recipes

Roast gammon glazed with soft-eating nectarines, apricots and verjuice

1 hour 30 minutes

Banana-and-pineapple carrot cake with honeycomb-and-Clemengold icing

Serves 8 to 10

Difficulty Easy

Prep Time 30 minutes

Cooking Time 1 1⁄2 hours

Ingredients

For the sponge:

6 free-range eggs
650 g brown sugar
2 cups canola oil
350 g cake flour
1 1⁄2 t baking powder
1 1⁄2 t bicarbonate of soda
1 1⁄2 t cinnamon
1⁄2 t nutmeg
1⁄2 t salt
450 g carrots, grated
100 g pecan nuts, roughly chopped
1 ripe banana, mashed
1⁄2 cup Woolworths pineapple pieces in light syrup, crushed

For the icing:

250 g Woolworths plain full-cream cream cheese
1⁄2 lemon, zested and juiced
1⁄2 ClemenGold, zested
100 g icing sugar

For the honeycomb:

1⁄2 T butter
200 g caster sugar
5 T golden syrup
2 t bicarbonate of soda

Method

Preheat the oven to 180°C and grease 2 x 20 cm greased springform cake tins.

Place the eggs and sugar into a bowl and whisk until light and fluffy, then gradually add the oil while whisking.

Sift in all the dry ingredients and gently fold into the mixture.

Add the remaining ingredients and fold through, taking care not to overmix.

Pour the batter into the cake tins and bake for 60–70 minutes, or until a skewer comes out clean. Remove from the oven and allow to cool completely in the cake tins.

To make the icing, whisk all the ingredients until smooth. Adjust the consistency with more juice if necessary.

To make the honeycomb, grease a large baking tray with butter and set aside. Heat the sugar and syrup in a deep saucepan over a low heat, stirring until the sugar has melted.

Increase the heat and simmer until the mixture turns amber, then off turn the heat and add the bicarbonate of soda while mixing with a wooden spoon until foaming.

Immediately transfer the foaming mixture into the prepared baking tray and allow to cool and set.

Remove the cakes from the tins, wrap one in clingwrap and freeze. Ice the other layer and decorate with crushed honeycomb.

Cook's note: This cake freezes well, so I always bake two and if I don’t need both immediately, make half the quantity of icing to ice just one of them and freeze the second cake for later on – it’s also delicious warm with ice cream.

Browse more cake recipes here

Cheesy sweetcorn bread

Red wine beef stew with dombolo

Sandwich biscuits with speculaas

Kingklip Bahn Mi

Braciole (rolled beef) with pomodoro sauce

Mushroom ragù with no-stir baked polenta

Golden soup

The Lazy Makoti’s sticky ribs, chakalaka and plaited corn

Shaved baby root veggie salad with tahini dressing and carrot top pesto

Chicken schnitzel salad with creamy jalapeño dressing

Roast gammon glazed with soft-eating nectarines, apricots and verjuice

Spatchcock bacon-and-Brussels sprout confetti turkey with gravy

Crusted lamb ribs with anchovy-and-parsley salsa

Pressure-cooker Bolognese

Banana-and-pineapple carrot cake with honeycomb-and-Clemengold icing

Banana-and-pineapple carrot cake with honeycomb-and-Clemengold icing

Ingredients

Method